Curried Potato Pasties Recipes

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CURRIED POTATO PASTIES



Curried potato pasties image

These are delicious warm with salad and chutney or cold, in packed lunches. They can be baked straight from frozen, too

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Snack, Supper

Time 45m

Number Of Ingredients 10

300g potato , peeled and cut into small chunks
100g frozen pea
2 tsp oil
1 onion , sliced
1-2 tsp curry paste (any type)
1 tsp black mustard seeds
juice ½ lemon
handful coriander , chopped
375g pack ready-rolled puff pastry
1 egg , beaten

Steps:

  • Heat a large pan of water, add the potatoes, then cook for 8 mins until just soft. Add the peas 1 min before the end of cooking time. Drain, then set aside.
  • Meanwhile, heat the oil in a frying pan. Fry the onion until soft and slightly coloured. Add the curry paste and mustard seeds, then fry for a few mins more until the mixture smells fragrant. Carefully stir in the potatoes and peas, trying not to mash them. Add the lemon juice and coriander, then leave to cool.
  • Heat oven to 200C/fan 180C/gas 6. Unroll the pastry rectangle, place on a floured surface with the long side towards you and roll it out a little more to make it into a square shape. Cut into 4 squares, then cut each one in half so you have 8 long rectangles. Place 4 of them onto a baking sheet, brush the edges with beaten egg and place a quarter of the filling down the centre of each. Top with the remaining pastry, then pinch the edges together to make a sealed parcel. Brush with more egg, then bake for 20 mins until puffed and golden. If cooking from frozen, bake for 30 mins. Serve with fresh green salad and a spoonful of chutney.

Nutrition Facts : Calories 480 calories, Fat 26 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 4 grams sugar, Protein 11 grams protein, Sodium 0.86 milligram of sodium

CURRIED CUMIN POTATOES



Curried Cumin Potatoes image

A flavorful side dish of Indian cuisine. This dish blends the mild flavor of cumin with the unrelenting spice of curry. A truly engaging dish.

Provided by DRAGONSBANE

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 8

Number Of Ingredients 8

2 pounds new potatoes, cut into 1/4 inch thick pieces
2 tablespoons olive oil
2 tablespoons cumin seed
2 teaspoons ground turmeric
2 teaspoons curry powder
2 teaspoons coarse sea salt
1 teaspoon ground black pepper
3 tablespoons chopped fresh cilantro

Steps:

  • Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
  • Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

Nutrition Facts : Calories 127.6 calories, Carbohydrate 21.4 g, Fat 4 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 0.6 g, Sodium 450.6 mg, Sugar 1 g

CURRIED VEGETABLE PASTY



Curried Vegetable Pasty image

This is a spicy vegetarian pasty. You can adjust the amount of chili depending on how hot you like it.

Provided by Pie Queen

Categories     < 4 Hours

Time 1h30m

Yield 2 serving(s)

Number Of Ingredients 18

2 small red potatoes (diced)
1 carrot (diced)
1 cup peas
2 tablespoons vegetable oil or 2 tablespoons corn oil
2 teaspoons cumin seeds
1 1/2 teaspoons lemon juice
1 1/2 teaspoons salt
1/2 teaspoon chili powder
1/8 teaspoon turmeric
1 teaspoon cumin coriander powder
1 teaspoon garam masala
1 teaspoon black pepper (ground)
2 teaspoons milk
8 ounces all-purpose flour
4 ounces vegetable shortening
4 ounces butter
3/4 teaspoon salt
ice water

Steps:

  • Pastry.
  • Try to keep all ingredients as cold as possible, rub the fats into the flour and salt. until you get a bread crumb consistency.
  • Add just enough iced water to make a dough that comes clean away from the bowl.
  • Filling.
  • In a large wok heat the oil on high. When the oil is hot add the cumin seeds. To test whether the oil is hot enough, drop a couple of seeds and you should hear a popping sound.
  • Add the diced potatoes and cook for 5-10 minutes until the potatoes begin to soften.
  • Add the carrots, peas, salt, spices and lemon juice.
  • Cook for a further 15 minutes on medium heat. Turn the oven to 350°F.
  • Roll out on a floured surface to a narrow strip.
  • Fold in three, give a quarter turn so one of the open ends is towards you and roll out again. Repeat three times.
  • Cover pastry and leave to rest in fridge 20-30 minutes. Take care to roll away from you and do not break the air bubbles that will rise.
  • Place filling into the center and moisten the edges, bring them together and seal in the center. Make a couple of vents to allow steam to escape.
  • Cover the pastry with milk or egg wash and bake for 50-60 minutes.

Nutrition Facts : Calories 1663.5, Fat 118.7, SaturatedFat 47.7, Cholesterol 122.6, Sodium 2991.8, Carbohydrate 132.3, Fiber 12, Sugar 8.4, Protein 20.8

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